Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| KITCHEN PRACTICES I | - | Fall Semester | 0+4 | 2 | 8 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Neslihan NAYIR |
| Assistant(s) | |
| Aim | The aim of this course is to teach and apply kitchen equipment and its use, international cutting techniques, basic stocks and international sauces. |
| Course Content | This course contains; Explaining the kitchen rules, explaining the course plan, purpose and content.,Demonstration and application of international cutting techniques ,Giving general information about basic stocks, cooking, applying and preserving Brown Beef Stock and Vegetable Stock.,Giving information about white stock and its varieties, cooking and preservation ,Giving information about flavor and thickeners and their application ,Giving information about international sauces, cooking and preserving tomato sauce, Hollandaise sauce, Espanyol sauce. ,Cooking and preserving Bechamel sauce, Velüt sauce ,Cooking and preserving tomato sauce derivatives, Hollandaise sauce derivatives, Espanyol sauce derivatives ,Bechamel sauce derivatives, Velüt sauce derivatives cooking and preservation ,Explaining and cleaning the layout of the kitchen cooking area, kitchen storage area and kitchen cabinets ,Giving general information about Basic Soups, cooking Konsame soup types and clear soup types. ,Cooking puree soup types ,Cooking grain soup types ,Cooking creamy soup types, Explaining and applying the end-of-term kitchen closing system . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Applies industrial kitchen rules. | 11, 9 | A, E |
| Knows the correct use of kitchen equipment. | 11, 9 | A, E |
| Applies the knowledge gained about international cutting techniques. | 11, 9 | A, E |
| Applies what she/he has learned about basic stocks. | 11, 9 | A, E |
| Knows international basic sauces. | 11, 9 | A, E |
| Applies the derivatives of international basic sauces. | 11, 9 | A, E |
| Applies the usage areas and storage conditions of basic stocks and sauces in practice. | 11, 9 | A, E |
| Recognizes basic soup types. | 11, 9 | A, E |
| Teaching Methods: | 11: Demonstration Method, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explaining the kitchen rules, explaining the course plan, purpose and content. | Read the related chapter from the recommended sources |
| 2 | Demonstration and application of international cutting techniques | Read the related chapter from the recommended sources |
| 3 | Giving general information about basic stocks, cooking, applying and preserving Brown Beef Stock and Vegetable Stock. | Read the related chapter from the recommended sources |
| 4 | Giving information about white stock and its varieties, cooking and preservation | Read the related chapter from the recommended sources |
| 5 | Giving information about flavor and thickeners and their application | Read the related chapter from the recommended sources |
| 6 | Giving information about international sauces, cooking and preserving tomato sauce, Hollandaise sauce, Espanyol sauce. | Read the related chapter from the recommended sources |
| 7 | Cooking and preserving Bechamel sauce, Velüt sauce | Read the related chapter from the recommended sources |
| 8 | Cooking and preserving tomato sauce derivatives, Hollandaise sauce derivatives, Espanyol sauce derivatives | Read the related chapter from the recommended sources |
| 9 | Bechamel sauce derivatives, Velüt sauce derivatives cooking and preservation | Read the related chapter from the recommended sources |
| 10 | Explaining and cleaning the layout of the kitchen cooking area, kitchen storage area and kitchen cabinets | Read the related chapter from the recommended sources |
| 11 | Giving general information about Basic Soups, cooking Konsame soup types and clear soup types. | Read the related chapter from the recommended sources |
| 12 | Cooking puree soup types | Read the related chapter from the recommended sources |
| 13 | Cooking grain soup types | Read the related chapter from the recommended sources |
| 14 | Cooking creamy soup types, Explaining and applying the end-of-term kitchen closing system | Read the related chapter from the recommended sources |
| Resources |
| - Medipol University / Department of Gastronomy and Culinary Arts Culinary Applications Textbook - Culinary Institute of America (2011). The Professional Chef. New Jersey & Canada: Wiley. - Miller, B., Rama, M. & Adamson, E. (2018). Cooking Basics for Dummies. New Jersey: John Wiley and Sons. - Wayne, G. (2019). Professional Cooking (9nd Edt.). New Jersey & Canada: Wiley. - Wayne, G. (2019). Profesyonel Aşçılık (Çeviri). Ankara: Nobel Yaşam Yayınları. - Yılmaz, İ., Üner, M. H., & Yalçın, E. (2020). Güvenli Bıçak Kullanımında ve Şef Bıçağı Tercihinde Gastronomi ve Mutfak Sanatları Bölümü Öğrencilerinin Bilgi Seviyelerinin Belirlenmesi. Journal of Tourism and Gastronomy Studies, 8 (4). 3289-3302. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | |||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
| 4 | Develops creative menus using new technologies and production methods | X | |||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | |||||
| 6 | X | ||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | X | ||||||
| 10 | X | ||||||
| 11 | X | ||||||
| 12 | X | ||||||
| 13 | X | ||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 20 | 4 | 80 | |||
| Guided Problem Solving | 3 | 9 | 27 | |||
| Resolution of Homework Problems and Submission as a Report | 2 | 6 | 12 | |||
| Term Project | 2 | 6 | 12 | |||
| Presentation of Project / Seminar | 2 | 6 | 12 | |||
| Quiz | 2 | 6 | 12 | |||
| Midterm Exam | 3 | 9 | 27 | |||
| General Exam | 3 | 9 | 27 | |||
| Performance Task, Maintenance Plan | 2 | 8 | 16 | |||
| Total Workload(Hour) | 225 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(225/30) | 8 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| KITCHEN PRACTICES I | - | Fall Semester | 0+4 | 2 | 8 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Neslihan NAYIR |
| Assistant(s) | |
| Aim | The aim of this course is to teach and apply kitchen equipment and its use, international cutting techniques, basic stocks and international sauces. |
| Course Content | This course contains; Explaining the kitchen rules, explaining the course plan, purpose and content.,Demonstration and application of international cutting techniques ,Giving general information about basic stocks, cooking, applying and preserving Brown Beef Stock and Vegetable Stock.,Giving information about white stock and its varieties, cooking and preservation ,Giving information about flavor and thickeners and their application ,Giving information about international sauces, cooking and preserving tomato sauce, Hollandaise sauce, Espanyol sauce. ,Cooking and preserving Bechamel sauce, Velüt sauce ,Cooking and preserving tomato sauce derivatives, Hollandaise sauce derivatives, Espanyol sauce derivatives ,Bechamel sauce derivatives, Velüt sauce derivatives cooking and preservation ,Explaining and cleaning the layout of the kitchen cooking area, kitchen storage area and kitchen cabinets ,Giving general information about Basic Soups, cooking Konsame soup types and clear soup types. ,Cooking puree soup types ,Cooking grain soup types ,Cooking creamy soup types, Explaining and applying the end-of-term kitchen closing system . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Applies industrial kitchen rules. | 11, 9 | A, E |
| Knows the correct use of kitchen equipment. | 11, 9 | A, E |
| Applies the knowledge gained about international cutting techniques. | 11, 9 | A, E |
| Applies what she/he has learned about basic stocks. | 11, 9 | A, E |
| Knows international basic sauces. | 11, 9 | A, E |
| Applies the derivatives of international basic sauces. | 11, 9 | A, E |
| Applies the usage areas and storage conditions of basic stocks and sauces in practice. | 11, 9 | A, E |
| Recognizes basic soup types. | 11, 9 | A, E |
| Teaching Methods: | 11: Demonstration Method, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explaining the kitchen rules, explaining the course plan, purpose and content. | Read the related chapter from the recommended sources |
| 2 | Demonstration and application of international cutting techniques | Read the related chapter from the recommended sources |
| 3 | Giving general information about basic stocks, cooking, applying and preserving Brown Beef Stock and Vegetable Stock. | Read the related chapter from the recommended sources |
| 4 | Giving information about white stock and its varieties, cooking and preservation | Read the related chapter from the recommended sources |
| 5 | Giving information about flavor and thickeners and their application | Read the related chapter from the recommended sources |
| 6 | Giving information about international sauces, cooking and preserving tomato sauce, Hollandaise sauce, Espanyol sauce. | Read the related chapter from the recommended sources |
| 7 | Cooking and preserving Bechamel sauce, Velüt sauce | Read the related chapter from the recommended sources |
| 8 | Cooking and preserving tomato sauce derivatives, Hollandaise sauce derivatives, Espanyol sauce derivatives | Read the related chapter from the recommended sources |
| 9 | Bechamel sauce derivatives, Velüt sauce derivatives cooking and preservation | Read the related chapter from the recommended sources |
| 10 | Explaining and cleaning the layout of the kitchen cooking area, kitchen storage area and kitchen cabinets | Read the related chapter from the recommended sources |
| 11 | Giving general information about Basic Soups, cooking Konsame soup types and clear soup types. | Read the related chapter from the recommended sources |
| 12 | Cooking puree soup types | Read the related chapter from the recommended sources |
| 13 | Cooking grain soup types | Read the related chapter from the recommended sources |
| 14 | Cooking creamy soup types, Explaining and applying the end-of-term kitchen closing system | Read the related chapter from the recommended sources |
| Resources |
| - Medipol University / Department of Gastronomy and Culinary Arts Culinary Applications Textbook - Culinary Institute of America (2011). The Professional Chef. New Jersey & Canada: Wiley. - Miller, B., Rama, M. & Adamson, E. (2018). Cooking Basics for Dummies. New Jersey: John Wiley and Sons. - Wayne, G. (2019). Professional Cooking (9nd Edt.). New Jersey & Canada: Wiley. - Wayne, G. (2019). Profesyonel Aşçılık (Çeviri). Ankara: Nobel Yaşam Yayınları. - Yılmaz, İ., Üner, M. H., & Yalçın, E. (2020). Güvenli Bıçak Kullanımında ve Şef Bıçağı Tercihinde Gastronomi ve Mutfak Sanatları Bölümü Öğrencilerinin Bilgi Seviyelerinin Belirlenmesi. Journal of Tourism and Gastronomy Studies, 8 (4). 3289-3302. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | |||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
| 4 | Develops creative menus using new technologies and production methods | X | |||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | |||||
| 6 | X | ||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | X | ||||||
| 10 | X | ||||||
| 11 | X | ||||||
| 12 | X | ||||||
| 13 | X | ||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |